Shrimp, Spinach & Feta Orzo

Although it's shaped like a large grain of rice, orzo is actually pasta made of wheat semolina. It plumps up while cooking and is a master at absorbing sauces, which makes it terrific for this tomato sauce–based dish.

Total Time: 0:40

Prep: 0:15

Level:
Easy

Serves:
6

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Ingredients

1 medium carrot

1 clove garlic

1 can whole plum tomatoes

2 tbsp. olive oil

Kosher salt and pepper

1 lb. orzo

1 lb. medium peeled and deveined shrimp

1 bunch spinach

4 oz. feta

Directions

Pulse the carrot and garlic in a food processor until the garlic is finely chopped. Add the tomatoes and their juices, oil and 1/4 tsp each salt and pepper and pulse until finely chopped.

Transfer the tomato mixture to a medium saucepan and simmer until thickened, 20 to 25 minutes.

Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.

Add the shrimp to the sauce and simmer until opaque throughout, 3 to 4 minutes.

Toss the pasta with the sauce and spinach. Top with the feta.

Tips & Techniques

Make the sauce omitting the shrimp, spinach, and feta. Refrigerate for up to 5 days or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight. Reheat in a saucepan over medium heat. Cook the shrimp and add the spinach and feta as directed.